3 March 2009

My Legume Love Affair is the brainchild of Susan of The Well-Seasoned Cook. Each month she features legumes such as beans, peas, lentils, pulses, peanuts, as the central ingredient. Carnivores, Vegetarians, and Vegans are all welcome to enter. This month you are eligible to win a fabulous sounding book Mediterranean Street Food by Anissa Helou. The event for March is hosted by the lovely Laurie of

In trying to keep with a healthier diet I decided upon this pretty layered salad. It is a lighter version of the traditional taco salads that are made with tortilla chips. Even with the tortilla chips a salad of this kind is still pretty good for you; but eliminate them altogether and you have something not only healthy, but delicious too!! With only 244 calories and 11 grams of fat how could you go wrong. Topped with a silky avocado dressing I was in salad heaven and dreaming of the lazy, hazy days of summer.

In a large skillet over medium high heat, saute onion, garlic, extra lean ground beef, hot paprika or chili powder, cumin, and a pinch of salt for 8 to 10 minutes, or, until beef is browned and completely cooked. Drain if necessary; set aside.

Layer tomatoes in a shallow 12 cup (3 L) glass bowl, reserving a few for ganishing the top of the final dish. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and then kidney beans. Top with avocado dressing.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Hi Val,You really have a knack for taking beautiful photos! The taco salad looks splendid and oh-so-yummy! I'm also "dreaming of the lazy, hazy days of summer". Can't say the weather has been the greatest here in Regensburg. LOL

Taco salad is a favorite of mine. This lighter version sounds delicious, although I might be tempted to leave the meat out entirely and enjoy it vegetarian style from time to time, just for a change of pace.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.